Culinary Cues

JULY 15, 2024

We hire and fire, increase pay, or add more staff, change restaurant menus or add convenience foods to reduce the need for qualified employees, or simply accept that poor attitudes and inconsistent product are just “the way it is.” The hiring process is one of the most important steps in designing and delivering a great product or service.

Leadership 474

Leadership Food Truck Employee Relations Training 474

Modern Restaurant Management

SEPTEMBER 13, 2023

Regardless of how long employees intend to stay in a role — whether a seasonal job or a more permanent passion—restaurant operators have a common goal to keep staff happy, productive, and loyal. Higher Pay Helps but Empathy can Pay Dividends So, what can restaurant operators do to minimize employee churn?

Management 476

Management Management Coaching Front of House 476

Culinary Cues

MAY 5, 2021

The best managers, and the most effective chefs are the ones who hire competent people, train them, encourage them, and delegate what is best suited to their position. Of course, there are examples of owners and operators who expect blood, sweat, and tears for the salary offered. Is this true? So, what’s the solution?

Hotels 475

Hotels Employee Relations Coaching Training 475

Modern Restaurant Management

JANUARY 23, 2023

We focus on team development and define it as our team cycle which includes things like recruitment and hiring, onboarding and training, as well as evaluation of compensation and benefits. We strive to empower our employees by coaching them for long-term success. Fourth, adopt a coaching mentality.

Coaching 493

Coaching Employee Relations Hospitality Social Media 493

Culinary Cues

OCTOBER 3, 2024

Your employees will look forward to interaction with this type of leader. [] WHEN YOU ARE NOT SERVING THE PUBLIC DIRECTLY – SERVE SOMEONE WHO IS You can’t be everywhere, so you need to instead focus more on being a coach and a supporter. Now that you have invested all that effort, it’s time to trust them to do the job you hired them for.

Coaching 447

Coaching Restaurant Law Training Article 447

Modern Restaurant Management

APRIL 19, 2022

You may be concerned about finding staff to work the specific hours you want to operate. But after three decades of operating solely in the breakfast and lunch space, I would love to share four things I have learned about the benefits of embracing a niche as a restaurant owner. Our restaurant closes at 3 p.m.

Specials 493

Specials Coaching Customer Experience Customer Service 493

Embrace the Suck

JANUARY 20, 2021

Many operators are struggling to find any staff! The new hires stay for a few weeks but end up leaving, and the cycle of anxiety begins again. I have a rule that all my coaching clients must follow: 100% Thank U’s. Don’t take this the wrong way: You’re hiring people for the wrong reasons.

Recruiting 384

Recruiting Coaching Hiring Take-out 384

7 Shifts

NOVEMBER 27, 2024

Cody, Joe, and Allie opened the fifth location in Albion and now operate all the stores together. We chatted with Allie Bobe, Owner/Manager, about managing almost 100 employees across five locations and keeping tradition alive while modernizing operations.

Website Management 195

Website Management Communication Point of Sale Coaching 195

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. As more high-volume operators look to increase their fresh fruit and vegetable offerings, Apeel can also address the challenges of spoilage during supply chain adjustments.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

DECEMBER 2, 2022

As a manager, hiring an employee doesn’t mean your job is over. Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques.

Management 474

Management Management Point of Sale Front of House 474

Culinary Cues

MAY 8, 2023

It is very rare that any owner/operator demands a chef work that much, we just feel responsible and hate to ask our staff to work as hard as they do and not find the chef present to help, encourage, critique, and celebrate. To a degree, we work those hours because it is our job to do so.

Kitchen Safety 493

Kitchen Safety Food Safety Coaching Training 493

Modern Restaurant Management

AUGUST 23, 2021

You hire accountants for accounting, marketers for marketing, and lawyers for legal matters. You’ll need managers to advocate for employees’ great ideas, and coach them through the process, rather than passing the idea onward with a perfunctory “thanks.” But where are your innovators?

Innovation 493

Innovation Fine Dining Website Management Coaching 493

Modern Restaurant Management

OCTOBER 23, 2020

Do not assume that your new hires will already know how to give the kind of customer service that you are looking for. Coach your new hire on some relevant examples of this. Start with The Basics of Communication. Even seasoned restaurant professionals can use a refresher!

Communication 446

Communication Training Dietary Restrictions Customer Service 446

Culinary Cues

MARCH 25, 2021

Copycat operations can certainly thrive, but greatness comes from uniqueness and excellence in executing that uniqueness. [] COMMITMENT: Greatness tends to surround those who dedicate themselves and much of their lives to the pursuit of excellence.

Communication 451

Communication Coaching Fine Dining Influencer 451

Culinary Cues

AUGUST 31, 2020

The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. This is how a team operates. [] INADEQUATE FOCUS ON COST. “My

Leadership 473

Leadership Point of Sale Training Coaching 473

Modern Restaurant Management

MARCH 8, 2022

So much so that she’s made it her career’s work: as Chief Talent Officer at Sonny’s BBQ, Schatz is ever-passionate about coaching and developing talent and, most importantly, creating a positive career experience for the barbecue brand’s thousands of employees.

2001 473

2001 Coaching Hiring Take-out 473

Embrace the Suck

JANUARY 13, 2021

Now, before you say, “ But Coach, you are an anomaly and my situation is different.” I have coached thousands of independent restaurant owners like you to seek that elusive state of finally breaking free from your restaurant running you. Now, you might say, “But Coach, I do trust my team!” Not always.

Coaching 360

Coaching Back of House Front of House Take-out 360

Embrace the Suck

MAY 24, 2023

Step 3: Scout for Personality, Not Just Skills During the hiring process, we sometimes over-emphasize experience while undervaluing the importance of personality. While experience is certainly crucial for specific roles, personality should carry substantial weight in our hiring decisions.

Recruiting 335

Recruiting Hiring Coaching Customer Experience 335

Modern Restaurant Management

MARCH 27, 2024

Retaining quality staff members is always a key challenge for restaurant operators. Greenberg is an internationally recognized speaker, author and coach with franchise clients that include McDonalds, Great Clips, GNC, RE/MAX, Smoothie King, Global Franchise Group and many more.

Coaching 275

Coaching Franchising Franchise Book 275

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Yet stadium venues today — and really any other seasonal operation — are struggling to make their own talent execute with that same effectiveness. So how do you stack your bench and coach your own team to maximum efficiency? b3lineicon|b3icon-user-network|?

Hiring 147

Hiring Training Mobile Ordering Coaching 147

7 Shifts

JANUARY 5, 2022

Restaurants are facing an overdue paradigm shift when it comes to staff hiring, engagement, and retention - with countless restaurants struggling to stay fully-staffed. With the addition of 7shifts' Engage, we have gained valuable insights into our operations we never had before. Try 7shifts for Free.

Back of House 368

Back of House Point of Sale Front of House Coaching 368

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win. This is what great organizations and great teams do.

Fine Dining 451

Fine Dining Coaching Dine-in Café 451

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Showcase your core values in your employee handbook, in new-hire training, on your company careers page. Some people from the café; applied, and we hired one of them.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

7 Shifts

JULY 29, 2021

We chatted with two of Kaldi's team members—Keith Kildron and Jillian Methvin—to get a picture of how the team uses 7shifts in their day-to-day operations, as well as how 7shifts has evolved as the business grew. Keith is Kaldi's VP of Operations, and Jillian oversees 8 locations as a regional manager.

Communication 370

Communication Employee Relations Coaching 2014 370

7 Shifts

OCTOBER 16, 2023

You wouldn’t go to three different grocery stores to make a sandwich, so why do 68% of restaurant operators currently work with at least three different tech vendors to manage their team? Why acing the employee lifecycle matters The employee lifecycle holds one of the keys to restaurant success for owners and operators.

Tip Distribution 221

Tip Distribution Document Hiring Training 221

Modern Restaurant Management

AUGUST 19, 2020

. “Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug. We help the operator through every major decision. 20 at 4 p.m. US Foods Ghost Kitchens.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

AUGUST 26, 2021

Since 2014, Eric has interviewed more than 800 successful restaurateurs and industry experts to share stories, values, knowledge and mentorship to empower restaurant operators around the world. The Restaurant Coach. The Restaurant Coach is the cure for the common restaurant. podcast website. iHeart Radio. Secret Sauce.

Coaching 195

Coaching Website Management Email Marketing Retail 195

7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. Your training sets the standard for your restaurant It goes without saying that you care about your employees—but if you’re running a large operation, employees can feel disconnected and disposable.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Culinary Cues

SEPTEMBER 1, 2023

So, what if we defined these for a restaurant operation (their meaning will vary to some degree depending on the concept of the restaurant) and built them into the same ring model used on my Apple Watch? The right balance is critical and worth hiring sound technicians to design early on.

Fine Dining 408

Fine Dining Dine-in Front of House Design 408

Embrace the Suck

JUNE 18, 2021

Despite the hurdles, many restaurant owners and operators believe that as long as they’re making money, they’re doing “good enough.” They do start to train people better than the bad restaurants, yet their training system is still outdated and is usually only done when someone is hired.

Leadership 354

Leadership Small Business Marketing Coaching 354

Modern Restaurant Management

JULY 30, 2021

Their growth in urban and suburban markets is impressive and is the result of great operations and focus on people development,” said Andrew Cherng, Co-Founder and Co-CEO of Panda Restaurant Group, the largest Asian dining concept in the U.S. with restaurant concepts in more than ten countries.

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

7 Shifts

JANUARY 31, 2023

Having strong employee retention means less time and money spent on hiring and training, less knowledge loss, increased productivity, and better customer service. You can also enable Shift Feedback to send automated post-shift surveys to your employees, helping you identify operational issues before they become problems.

Coaching 195

Coaching Training Book Customer Service 195

EATER

JUNE 9, 2023

As the 1600s turned into the 1700s, the British wealthy, determined not to be left behind, built hothouses of their own, and even hired Dutch gardeners in an attempt to grow the king of fruit on English soil.

Compost 246

Compost Back of House Coaching Hiring 246

EATER

MAY 24, 2021

It laid off around 70 employees and in April pivoted to donating grocery boxes, eventually operating as Super Fat Rice Mart, a general store offering $100 meal kits. It says it is committed to providing better benefits and pay for employees, hiring a more diverse workforce, and “addressing the problem of tipping.”

Leadership 274

Leadership Website Management Social Media Hospitality 274

Modern Restaurant Management

DECEMBER 12, 2019

This has resulted in an increased demand for additional cafes across the state, creating a tremendous business opportunity for experienced operators looking to diversify or be part of the brand's early growth in Colorado," said Craig LeMieux, area developer for Tropical Smoothie Cafe. "My

Franchising 275

Franchising Franchise Loyalty Program Book 275

Restaurant365

APRIL 26, 2022

Restaurant staffing shortages across the industry are impacting operating hours, the customer experience, and your bottom line. Hiring restaurant employees and retaining them is no longer just an issue for the HR team. Addressing the hiring crunch. Why hiring restaurant employees is now a CFO concern.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. As of January 1, 2020, former Chief Operating Officer (COO), Darren Tipton, assumed the role of CEO of Paris Baguette’s United States business operations.

Franchising 340

Franchising Franchise 2020 Fast Casual 340